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Easy to make and ready to serve in minutes, this creamy pumpkin pasta is a delicious fall meal that the whole family will love. Pumpkin puree is mixed with half and half and seasoned with nutmeg before being tossed with cavatappi pasta.
Ingredients & substitutions
- Pasta: This recipe was originally sponsored by DeLallo. It is one of my favorite pasta brand because their pastas have a beautiful golden color, a fresh flavor and amazing texture since they’re made without enriched flours, preservatives or dyes!
- Oil: For cooking, I use olive oil to saute the garlic. Avocado oil or vegetable oil will work as well.
- Garlic: Use freshly minced garlic cloves for the best flavor. In a pinch, you can use some garlic powder.
- Pumpkin puree: Use a pure pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices which wouldn’t work in this recipe.
- Broth: This is optional, but if you remember to save the pasta water instead, I think it creates a better sauce in this recipe!
- Half and half: This makes the pumpkin pasta sauce nice and creamy. You can use whipping cream for a richer texture and flavor.
- Seasonings: Salt, pepper and nutmeg. Sage is not pictured but I retested the recipe with sage and it adds so much flavor.
How to make creamy pumpkin pasta
- Cook the pasta and drain, reserving some pasta water.
- Soften the garlic with olive oil.
- Add the pumpkin puree to the pan.
- Add the stock or pasta water and half and half and combine.
- Add the cooked pasta to the pan.
- Toss the pasta in the sauce and season to taste.
Tips for making pumpkin pasta
- Don’t overcook the pasta. The pasta should be cooked al dente as it will continue to cook once it is drained and again when it is tossed in the pumpkin sauce.
- Reserve some of the pasta cooking water. This is added to the sauce to help it thin, and it also helps to add additional flavor. The starch in the water also helps the sauce to cling to the pasta. If you accidentally toss the pasta water, you can use vegetable stock instead.
- Add some veggies or protein. This delicious pumpkin pasta is easily adapted to your taste. You can cook up some veggies like bell peppers or mushrooms to add into the finished pasta, or stir in some cooked shredded chicken or ground beef.
- Cook the pasta in salted water. This helps to add flavor to the dish right from the beginning. Make sure that there’s lots of water in the pot so that the pasta has room to move and cook evenly. Check out these other top tips for cooking pasta perfectly.
Frequently asked questions
Not all recipes work great with homemade pumpkin puree as it can have a higher water content compared to canned, but it does work well in this recipe. Any excess moisture can easily be cooked out in the pan.
As with all pasta dishes, this is best served as soon as it’s made, though leftovers will keep well in the fridge for 4 days and are easily reheated on the stovetop. You can make the pasta sauce ahead of time and keep it refrigerated, then just cook up the pasta, warm up the sauce and toss everything together.
Serve this creamy pumpkin pasta with some freshly grated parmesan for a delicious bowl of comfort. It’s great to serve up with breads, veggies or a side salad. Try it with:
Avocado Caprese Salad
Olive Oil Garlic Bread
Roasted Delicata Squash
Homemade Dinner Rolls
This creamy pumpkin pasta recipe is such a cozy and delicious recipe that’s perfect for fall. So quick and easy to make and full of flavor, it’s a perfect easy weeknight dinner.
More pasta recipes:
- Baked Pasta with Ground Turkey
- Lemon Ricotta Pasta
- Caprese Pasta Salad with Pesto
- Creamy Butternut Squash Pasta
- Chicken Fajita Pasta
If you try this healthy-ish feel good Creamy Pumpkin Pasta recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Creamy Pumpkin Pasta
Ingredients
- 1 ounces cavatappi pasta or pasta of choice
- 1 tablespoon olive oil
- 3-4 sage leaves minced
- 3-4 garlic cloves minced
- 1 15-ounce can pumpkin puree
- ½ teaspoon salt
- ½ teaspoon black pepper to taste
- ⅛ teaspoon ground nutmeg
- ½ cup whole milk
- Grated parmesan cheese for serving
Instructions
- In a large pot of boiling salted water, cook the pasta al dente according to package instructions. Reserve 1 cup pasta water, drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and sage, and cook until aromatic, 1 minute. Add the pumpkin puree, salt, pepper and nutmeg and continue to cook for 2-3 more minutes. Add the milk and stir until well combined and creamy.
- Toss the reserved cooked pasta with the sauce, add ½ cup of the reserved pasta water to combine until the sauce clings to the pasta and is glossy.
- Sprinkle the grated parmesan cheese on top, if using and serve immediately.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Creamy and delicious. We had it on ravioli and used some fresh roasted pumpkin instead of canned (ran sauce in the blender to smooth out the texture of the roasted pumpkin). Would definitely make again.
Yay, so glad you liked it!! Thanks!
Not good. Pumpkin and pasta should not be mixed. Sweet taste never works with pasta. Should be savory instead…
Thanks for the feedback, Rick. So sorry you didn’t like the recipe.
Lisa,
I’ve made this a few times with the addition of ground pork sausage (plain, or sage). My toddler is a fan!
Thanks for sharing!!
Needs so much more seasoning. I added a lot of Italian seasoning and more nutmeg. A lot of grated parmesan in the sauce. It’s a good base I guess but on its own it tastes like plain pumpkin purée
So sorry this didn’t come out as you expected. My philosophy with pasta dishes is to definitely season to your taste with salt and pepper which will highlight all of the other ingredients as well.
Has anyone tried this with mild sausage? I wonder if the spice may compliment the sweet pumpkin. I make a butternut sausage soup that is to die for.
I don’t eat pork products, but it sounds like this could be a nice addition to the recipe!
It tastes like nothing
So sorry this didn’t come out as you expected. I think the key with pasta dishes is to definitely season to your taste with salt and pepper which will highlight all of the other ingredients as well.
I liked this recipe, it was so simple and easy to make. I did swap out the half and half to canned coconut milk. And it turned out good!
I made it for dinner as side to airfried chicken thighs, also added 3 tablespoons of cream cheese, rosemary and juice of two limes to the sauce, it was so creamy and decadent.👌🏻🤌🏻
Love the additions you made, sounds delicious!
Really want to make a vegan version of this. Any tips? 😄
Hi Brian! I actually have a vegan pumpkin pasta recipe you can try, here: https://feelgoodfoodie.net/recipe/vegan-pumpkin-pasta-crispy-sage/ You’ll have to let me know what you think of it when you make it!
Was very good, had to season quite a bit but not a problem
So glad you liked it! Definitely season to your taste.
Delicious! Both myself and my toddler loved it!
Thank you so much, Jessica!
I follow Yumna on Instagram and love her recipes but never really tried cooking any. This was my first and it turned out absolutely delicious.
Hi Ishani! Thank you so much. I am glad you enjoyed it and happy to have you here!
what is half half?
Half and half is half whole milk, half heavy cream. This makes the pumpkin pasta sauce nice and creamy. You can use whipping cream for a richer texture and flavor.
I used Red Lentil pasta to make this dish and it tasted really good and paired so well with the pumpkin! Loved this recipe.
That’s perfect!! Yay! Thank you so much.
I’m so looking forward to making this for my Halloween party
They’re sure to be a hit! Hope you all enjoy this pasta recipe!
This recipe was delish!!! Super easy and healthy..great weeknight dish..my girls loved it!!
Thank you so much! Glad you all enjoyed it!
My goodness this pasta was lip smackin’ good. I just found out I have ulcers and pumpkin is easy on the stomach. Pumpkin is also a prebiotic. I live in Uganda with the basics, so I had to make homemade half and half. I didn’t miss the cheese, it was so good. Thank you so much for this recipe.
I’m so glad you were able to enjoy this recipe! You’re so welcome!
Pumpkin pasta. This is well out of my comfort zone for cooking and tasting but my gosh it was absolutely amazing.
So glad you decided to give it a try and that it was a success!
Super good would recommend!
Thank you!
A must try recipe it’s easy and delicious!
Thank you so much!
Can this be made ahead and heat up in an oven? Want to make this for a potluck.
You can make the pasta sauce ahead of time and keep it refrigerated, then just cook up the pasta, warm up the sauce and toss everything together.
I made this recipe and it was so delicious! I love cheese and I didn’t even miss it. The pumpkin cream is creamy and reheats really good unlike some cheese sauces. S My family loved it. It was so easy and tad yet I have shared the recipe with my family and friends. I’ve already made it twice and the second time I added some blackened chicken for my husband 😁
That’s perfect! Glad you are all enjoying the recipe!
Thanks for the feedback, Lola. I appreciate it!